Vibrant Vegan Sweet Potato & Chickpea Curry

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 medium sweet potato (about 12 ounces), peeled and diced into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth or water
• 2 cups fresh spinach, roughly chopped
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati or jasmine rice, to serve (optional)

Instructions

1. Heat the coconut or olive oil over medium heat in a large deep skillet or saucepan.
2. Add the chopped onion and sauté for 5 minutes until softened and translucent.
3. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
4. Add the curry powder, ground cumin, and smoked paprika. Stir continuously for 30 seconds to toast the spices and release their aroma.
5. Add the diced sweet potato, chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine.
6. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover partially and cook for 20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
7. Fold in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
8. Serve hot over cooked rice if desired, and garnish with fresh cilantro.

Chef tips

• Use full-fat coconut milk for a richer, creamier curry. Light coconut milk can make the sauce thinner.
• If you prefer a spicier curry, add a diced green chili or a pinch of cayenne pepper when adding spices. Adjust to taste.
• To save time, you can roast the sweet potatoes in the oven at 400°F for 15 minutes before adding to the curry. This adds a nice caramelized flavor.
• Leftovers keep well in the fridge for up to 4 days and also freeze nicely for up to 2 months. Reheat gently and add a splash of water or broth if thicker.